📝 About This Recipe
Born in the golden age of American diners, the Patty Melt is the soulful marriage of a juicy burger and a decadent grilled cheese. This version features perfectly caramelized onions, high-quality ground chuck, and tangy melted Swiss cheese nestled between thick slices of buttery, griddled rye bread. It is the ultimate comfort food experience, offering a satisfying crunch that gives way to a rich, savory center.
🥗 Ingredients
The Caramelized Onions
- 2 large Yellow Onions (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter
- 1/4 teaspoon Kosher Salt
- 1 tablespoon Water (to deglaze the pan)
The Secret Sauce
- 1/4 cup Mayonnaise (full fat preferred)
- 1 tablespoon Ketchup
- 1 tablespoon Dill Pickle Relish
- 1/2 teaspoon Worcestershire Sauce
- 1/8 teaspoon Smoked Paprika
The Burger & Assembly
- 1 pound Ground Chuck (80/20) (divided into two 1/2 lb oval patties)
- 4 slices Seeded Rye Bread (thick-cut)
- 4 slices Swiss Cheese (aged Gruyère also works beautifully)
- 3 tablespoons Unsalted Butter (softened for spreading on bread)
- to taste Salt and Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder (for seasoning the meat)
👨🍳 Instructions
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1
Start the onions by melting 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions and salt.
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2
Cook the onions slowly, stirring occasionally, for 25-30 minutes until they are deep golden brown and jammy. If they look dry, add a splash of water to scrape up the fond.
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3
While onions cook, whisk together the mayonnaise, ketchup, relish, Worcestershire, and paprika in a small bowl. Set aside in the fridge to let flavors marry.
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4
Shape the ground chuck into two oval-shaped patties that are slightly larger than your bread slices, as they will shrink during cooking.
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5
Season both sides of the patties generously with salt, black pepper, and garlic powder. Press a slight dimple in the center to prevent bulging.
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6
Remove the finished onions from the skillet and set aside. Wipe the skillet clean and increase heat to medium-high.
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7
Place the beef patties in the hot skillet. Sear for 3-4 minutes per side until a dark, crusty sear forms and they reach an internal temp of 145°F (for medium). Remove patties and set aside.
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8
Wipe the skillet again. Generously butter one side of all four rye bread slices.
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9
Place two slices of bread, butter-side down, in the skillet over medium heat.
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10
Quickly assemble: Layer one slice of Swiss cheese on each piece of bread, followed by a beef patty, a heap of caramelized onions, and a second slice of cheese.
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11
Spread the secret sauce on the non-buttered side of the remaining bread slices and place them sauce-side down on top of the onions.
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12
Grill for 2-3 minutes until the bottom is golden brown, then carefully flip. I recommend using a heavy press or another skillet to press down slightly for maximum contact.
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13
Cook for another 2 minutes until the second side is toasted and the cheese is completely melted and cascading down the sides.
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14
Remove from heat, let rest for 60 seconds so the juices redistribute, then slice diagonally and serve immediately.
💡 Chef's Tips
Use 80/20 ground chuck for the best flavor; lean meat will result in a dry sandwich. Caramelizing onions cannot be rushed—low and slow is the secret to that sweet, savory depth. Always butter the bread all the way to the edges to ensure a perfectly even, golden-brown crunch. If your cheese isn't melting fast enough, add a teaspoon of water to the pan and cover with a lid for 30 seconds to create steam. Shape the patties slightly larger than the bread, as they will shrink by about 20% during the searing process.
🍽️ Serving Suggestions
Serve with a side of extra-crispy, double-fried French fries or thick-cut onion rings. A cold, crisp dill pickle spear is the traditional and necessary palate cleanser. Pair with a classic chocolate malt or a cold cream soda for the full diner experience. A simple side of creamy coleslaw provides a refreshing, acidic contrast to the rich sandwich. For a drink pairing, a hoppy IPA or a bold Amber Ale cuts through the fat of the beef and cheese beautifully.